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Tuesday, March 10, 2015

Mapo Tofu

This spicy dish with fermented bean base, combined with mouth-numbing Sichuan peppercorns, can be found in most Chinese restaurants across the country. But seriously, what not to like?

There are 3 important ingredients for cooking authentic Mapo tofu: doubanjiangwhich is chili bean paste (one of the most important ingredients in Sichuan cooking), and dou-chi, also known as fermented black beans, and lastly Sichuan peppercorns. Omit any of these ingredients, and your tofu will not be the same, I'll tell ya!

Poaching the tofu prior to cooking will help to make your tofu more tender. Simply soak tofu in hot salted water for about 3 minutes, drain and slice/cube.

In a large skillet, heat 1 tablespoon cooking oil over medium-high heat. Cook ground meat until done, transfer to a plate and set aside.

Add sesame oil into the skillet. Fry garlic, ginger, doubanjian, dou-chi in the skillet until fragrant. Place tofu cubes, green peas and ground meat into the skillet, mix gently so the tofu don't turn mushy.

Pour chicken broth into the skillet. Add soy sauce and ground peppercorn, and let the liquid to boil. Mix water and cornstarch in a small bowl, stir into the tofu mixture. Simmer and let the liquid thickens, about 2-3 minutes. At this point, taste the dish to see if additional salt is needed.

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